Grilled Skirt Steak Arracheras Food

GRILLED SKIRT STEAK (ARRACHERAS)

Steps:

• Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight.
• Prepare a gas or charcoal grill for medium-high heat (see "Set Up Your Grill: Direct Grilling," below). Keep a spray bottle filled with water on hand for any flare-ups.
• Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
• After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce.
• Set up your grill: Direct Grilling
• ON CHARCOAL: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When coals are coated with ash, spread into an even layer (if you like, leave a small area empty to create a cooler zone). Check heat: If you can hold your hand 1 or 2 in. above cooking-grate level only 1 to 2 seconds, that's high heat. For medium-high heat, wait until you can hold your hand there only 2 to 3 seconds.
• ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.
• Note: Nutritional analysis is per serving.

GRILLED SKIRT STEAK CAPRESE

Steps:

• Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
• Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
• Heat a grill to high or a grill pan over high heat on top of the stove.
• Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
• Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
• Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

FAJITAS - ARRACHERA - GRILLED SKIRT STEAK

Steps:

• In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
• Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
• Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
• Remove steak from bag and pat dry with paper towels. Toss out marinade.
• Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
• You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
• Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
• Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
• Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
• Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
• Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
• Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
• Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
• Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
• Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
• ENJOY!
• Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.

GRILLED SKIRT STEAK (CHURRASCO)

Steps:

• Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately. ;
• In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

GRILLED SKIRT STEAK (ARRACHERAS)

Steps:

• 1. Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight. 2. Prepare a gas or charcoal grill for medium-high heat (see "Set Up Your Grill: Direct Grilling," below). Keep a spray bottle filled with water on hand for any flare-ups. 3. Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total. 4. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce. Set up your grill: Direct Grilling ON CHARCOAL: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When coals are coated with ash, spread into an even layer (if you like, leave a small area empty to create a cooler zone). Check heat: If you can hold your hand 1 or 2 in. above cooking-grate level only 1 to 2 seconds, that's high heat. For medium-high heat, wait until you can hold your hand there only 2 to 3 seconds. ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.

ARRACHERA (SKIRT STEAK TACOS)

Steps:

• Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best.
• Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great.
• Rub seasoning into the meat.
• Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered.
• Let sit for several hours or overnight.
• Cook meat on grill.
• Serve with heated corn tortillas and what ever taco toppings you prefer.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME

Steps:

• If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
• Prepare grill.
• Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
• Serve steak with accompaniments.